The white ribbon cook book

N. B. — Be sure the water is boiling before putting the pudding in. Fillets of Beef (with Olives)— A piece of ramp steak, pepper, salt, olives, onions, flour, stock, sauce. Cut a piece of rump steak into slices % of an inch thick, and trim them into shape. Melt plenty of butter in a baking-tin, lay the fillets of beef in this, and let them stand in a warm place for an hour or so; then sprinkle them with pepper and salt, and fry them in some very hot butter, turning them to let both sides color. Stone a quantity of olives and parboil them. Fry some onions a brown color in butter, add a little flour, and, when that is colored, as much stock as you want sauce, pepper, salt and spices to taste. Let the sauce boil, then strain it, add the olives, and serve when quite hot, with the fillets in a circle round them. Orenadins of Beef— Rump steak, lard, bacon fat, rich stock of gravy, onions, turnips, butter, flour, milk, pepper, salt and nutmeg. Cut some rump steak in slices a little more than half an inch thick, trim them all to the same size in the shape of cutlets, and lard them thickly on one side with fine lardoons of bacon fat. Lay them out, the larded side uppermost, into a flat pan, and put into it as much highlyflavored rich stock or gravy as will come up to the grenadins without covering them. Cover the pan and place it in the oven to braise gently for an hour. Then remove the cover, baste the grenadins with the gravy, and let them remain uncovered in the oven till the larding has taken color; they are then ready. Take equal quanti- Meats. 61 ties of carrots and turnips cut into the shape of olives. Boil all these vegetables in salted water, then melt a piece of butter in a saucepan, add a tablespoonful of flour, stir in sufficient milk to make a sauce, add pepper, salt and a little grated nutmeg. Put all the vegetables into this sauce, of which there should be just enough to hold them together; toss them gently in it till quite hot. Dress them in the middle of a dish, round them dispose the grenadins in a circle, and, having removed the superfluous fat from their gravy, put this round the grenadins, and serve. Beefsteak Pie — Forcemeat, 2 oz. of fat bacon, 2 oz. of bread crumbs, parsley, thyme, a small onion, mushrooms, seasoning for forcemeat, salt, pepper and nutmeg, 2 eggs, a tender rumpsteak, shallot, gravy. Make some forcemeat with 2 oz. of fat bacon, 2 oz. of bread crumbs, a little chopped parsley, thyme, a small onion and some mushrooms; add seasoning of salt, pepper and nutmeg, pound in mortar, moistening with the yolks of 2 eggs. Take a tender rump steak or the under cut of a sirloin of beef, cut it in thin slices, season with salt, pepper and a little shallot. Roll each slice like a sausage with some forcemeat inside, border a pie dish, put in the beef and forcemeat, fill it up with good gravy, flavored with Harvey sauce. Cover with puff paste; bake in a moderate oven. Make a hole in the top, and add some reduced gravy. Fillets of Beef (a la Chateaubriand) — A piece of sirloin of beef, pepper, salt, oil. A piece of the under cut of the sirloin of beef; trim off the fat neatly, and the skin next to it; cut it across the grain into slices 114, ^^- thick, sprinkle them with pepper, dip them in oil, and €2 White Ribbon Cook Book,